Beer roast from the tin

Name: Beer roast from the tin
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 2 Rods (approx. 200 g each) Leek; 3 Onions; 5 (250 g) Parsley roots; 500 g Parsnips; 750 g Carrots; 1 (2,8 kg; 2,1 kg boneless, already boned by the butcher) Roast pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 (0,5 l) bottle of malt beer; 250 ml Vegetable broth; 100 g light syrup; 1.5 kg waxy potatoes; 2 discs Toast; 20 g Butter; 8 Stem(s) Parsley; 200 g Potato flour; 2 Eggs (size M); 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

2 Rods (approx. 200 g each) Leek
3 Onions
5 (250 g) Parsley roots
500 g Parsnips
750 g Carrots
1 (2,8 kg; 2,1 kg boneless, already boned by the butcher) Roast pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 (0,5 l) bottle of malt beer
250 ml Vegetable broth
100 g light syrup
1.5 kg waxy potatoes
2 discs Toast
20 g Butter
8 Stem(s) Parsley
200 g Potato flour
2 Eggs (size M)
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Clean and wash the leek and cut into coarse rings. Peel and slice the onions. Clean the parsley roots, leave some green, peel, wash and cut in half lengthwise. Peel, wash and cut parsnips into thick slices. Peel and wash the carrots, cut them in half lengthwise and cut them into large pieces.
2
Wash meat and bones and pat dry. Season both with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the meat thoroughly all around, remove. Place bones on a fat pan of the oven, place meat on top. Put 1 tablespoon of oil into the roasting pan, add vegetables, fry while turning. Season with salt and pepper. Deglaze with malt beer and stock, bring to the boil. Spread vegetables with liquid on the fat pan around the roast
3
Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours. Mix syrup and pepper. Coat the roast with the syrup approx. 30 minutes before the end of the roasting time
4
Wash the potatoes thoroughly and cook for about 25 minutes. Dice bread finely (80-100 cubes). Heat butter in a frying pan, fry bread in it until golden brown while turning, take out. Wash parsley, shake dry and chop finely. Drain the potatoes, rinse them, peel them and press the still hot potatoes through a fine potato press. Add potato flour, eggs, 1 1/2 tsp. salt and half of the parsley, knead well. Form into a roll, divide into 20 pieces of equal size
5
Press each piece flat in the palm of your hand, add 4-5 bread cubes, form into a dumpling. Put dumplings in two portions one after the other in boiling salted water and let them simmer for 12-15 minutes (do not boil again!). Remove with a skimmer. Keep the first portion warm
6
In the meantime, lift the meat and bones from the fat pan. Pour the vegetables into a sieve and collect the stock. Keep meat and vegetables warm. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again. Season with salt and pepper. Cut the roast open. Arrange vegetables, meat with sauce and dumplings on plates. Sprinkle with remaining parsley and serve garnished with parsley